Harvest Apple Cake

By Addie

Aromatic apple cake with decadent crumb topping of brown sugar and pecans!

Ingredients

• Streusel:
• 1 1/2 cups all-purpose flour
• 1 cup coarsely chopped pecans, lightly toasted
• 1/2 cup light brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon cinnamon
• 1 teaspoon kosher salt
• 1 cup (2 sticks) butter
• .......................................
• Cake:
• 3 3/4 cups cake flour
• 3 1/2 teaspoons ground cinnamon
• 3/4 teaspoon kosher salt
• 3 1/4 teaspoons baking powder
• 3 teaspoons ground ginger
• 2 teaspoons ground nutmeg
• 1 1/4 cups (2 1/2 sticks) unsalted butter
• 1 1/4 cups granulated sugar
• 2/3 cup packed light brown sugar
• 5 large eggs, lightly beaten
• 2 1/2 teaspoons vanilla extract
• 1 1/2 cups whole milk
• 3 medium (about 6 ounces each) tart apples such as Granny Smith, peeled, halved, cored and sliced thinly

Preparation

Step 1

Preheat an oven to 325 F degrees and set the rack in the lower third of the oven. Butter a 9" x 13" cake pan and set aside. Have all ingredients at room temperature.

Prepare the streusel: In a bowl, stir together the flour, pecans, brown sugar, granulated sugar, cinnamon and salt. Using a pastry blender or fork, cut in the butter until coarse crumbs form. Set aside.

In a medium bowl, whisk together the flour, cinnamon, salt, baking powder, ginger and nutmeg together. Set aside.

In the bowl of a stand mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, about 30 seconds. Add the granulated sugar and brown sugar and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition, then beat in the vanilla extract.

On low speed, add the flour mixture in three additions, alternating with the milk and ending with the flour. Beat each addition only until just incorporated. Stop the mixer occasionally to scrape down the sides of the bowl. Spread half the batter into the prepared pan, then layer with half the sliced apples. Top with half the streusel. Repeat with the remaining ingredients.

Bake until the top springs back when lightly touched, and the edges have pulled away from the pan sides, about 60 to 65 minutes. Set pan on a wire cake rack and let cool to room temperature before cutting into squares and serving.